Here in the States, Parmigiano Reggiano is primarily thought of as purely a grating cheese. Connoisseurs around the world, especially in its native northern Italy, savor Parmigiano Reggiano as a delicious, full-flavored eating cheese as well as a key addition to their finest dishes.

It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time. What you see today is just what the knights, serfs, saints and kings of old ate!

All wheels of Parmigiano Reggiano are inspected at 12 months of age to determine grading. Only the top three grades, based on appearance, structure and other characteristics, are permitted to continue the aging process. At the request of the producer, wheels of Parmigiano Reggiano at 18 months of age are inspected a second time. If the wheels meet the ultimate standard for the Top Grade, the mark EXTRA or EXPORT is branded on the side of the wheel to provide an additional guarantee of the superior quality of that particular wheel of Parmigiano Reggiano.
America's Test Kitchen and Cook's Illustrated have both voted igourmet.com's Parmigiano Reggiano #1 in their quest to find the best Parmesan in America today. "We preferred the igourmet top grade and Vacche Rosse Parmigiano-Reggiano by a landslide, ranking them significantly higher than the other cheeses for complexity of flavor and appealing texture. And when we tasted the regular Parmigiano from igourmet against our supermarket cheeses, it was an easy winner."

I've been a fan of this cheese always purchased from igourmet for years. I order several in 7.5 oz packages at a time. They freeze well so we always have it on hand. it is of superior quality

By nofrom earthon Sep 24, 2016

parmesan cheese

great

By Donald H.from alabamaon Sep 04, 2016

best of all Parmesan

We use this on shrimp or crab augratin and its the best. Will buy more.

By vanishingpoint@frontiernet.netfrom Marlin ton, WVon Aug 13, 2016

Parmigiano Reggiano cheese, 2lb cut (24months)

Received cheese in excellent condition and on time. Cheese did not have identity mark on rind and rind that was there was not on radius which is the usual location. There were very few crystals and the cheese was rather soft, making me think it was cut from the center of the wheel rather than the outside. The cheese was good but not what I am used to receiving from I Gourmet; makes me wonder if it was really 24 months old?

By Lynnfrom Tangent Oregonon Aug 12, 2016

Parmigiano reggiano cheese

real love this cheese best favor ever had and is only one I will buy

By Kathy Gordonfrom Lake Isabella, MIon Jun 17, 2016

Wonderful cheese

This cheese made a great addition to my pasta dish. Such added flavor and depth.

By Claudettefrom New Yorkon May 22, 2016

cheese

Fresh good cheese, has the marking of the original Parmigiano, will buy again

By Blue Nassaufrom NY NYon May 18, 2016

delicious chunks

i chunk these and keep on hand for parties and even better as a snack for myself - keeps in a baggie for at least a week or longer but it gets eaten so fast anyway...